Baked Cheesy Enchilada Penne


  • 3 3/4 cups of uncooked penne pasta
  • 16 oz. of Velveeta cheese {cut into cubes}
  • 1 cup of shredded Colby Jack cheese
  • 1 cup of shredded cheddar cheese
  • 1 cup of milk
  • 19 oz. can of Old El Paso enchilada sauce
  • 4.5 oz. can of chopped green chiles
  • 1/4 cup of homemade taco seasoning


  • Preheat oven to 375 degrees.
  • Line a 9×13 in. baking dish with aluminum foil {for easy clean up!}
  • Cook pasta for 5-7 minutes. Drain and set aside.
  • While your pasta is cooking add Velveeta cheese cubes, shredded Colby-Jack cheese, and milk to a microwave safe bowl.
  • Microwave uncovered for 4 minutes and then stir to mix well. Continue to cook in 30 second intervals until your cheese has completely melted.
  • Pour cheese sauce over pasta and mix until everything is combined.
  • Pour pasta mix into your baking dish.
  • Cook for 20 minutes and then top with the shredded cheddar cheese. Cook for an additional five minutes.

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